Receta Tart Au Citron | Lemon Tart Recipe
I have wanted to make a tart au citron (lemon tart) for quite some time, as I love the way it sounds. And after making this lemon tart I love the way it tastes. It is packed full of lemon flavour and it you like a tart tart, then this one is for you. The lemon tart is easy to make and you can serve this for dessert after a heavy meal to end your dinner with something refreshing. Lemons are a staple ingredient in my fridge and I am hoping now that our garden is taking shape to plant a lemon tree very soon. I use mainly the zest of the lemons and then end up cutting what is left over into quarters or eighths and placing the pieces into the freezer to use instead of ice blocks.
Tart Au Citron | Lemon Tart Recipe
Adapted from Larousse Gastronomique Page 1061
Ingredients:
- 3 eggs
- 100g sugar - I used fructose
- 75g butter, melted
- Juice and zest of 5 lemons
Method:
Preheat the oven to 240° Celsius
Place all of the ingredients into a large bowl and whisk until combined
Pour into a prepared pastry shell
Bake for 12 minutes
Leave to cool completely before cutting
Cooks Notes:
It is easier to pour the liquid into the pastry shell when in the oven rather than try and carrying a filled pastry shell to the oven
2.5
http://tandysinclair.com/tart-au-citron-lemon-tart-recipe/
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.